Spiced Chicken and Pepper Stew
with garlic rice and creme fraiche
The quantities provided above are averages only.
Ingredients
3 unit(s)
Garlic
1 unit(s)
Bell Pepper
150 grams
Rice
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Chicken Stock
65 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
Peel and grate the garlic (or use a garlic press). Pop a medium pot (with a tight-fitting lid) on medium-high heat with 1 tbsp butter (double for 4p).
When hot, add half the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (double for 4p) for the rice and bring to the boil. Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Meanwhile, Place a pan on medium-high heat with a drizzle of oil.
Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.
Fry until the chicken is browned all over and the pepper is tender, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Stir the Central American style spice mix and remaining garlic into the chicken. Fry for 30 secs.
Pour in the chopped tomatoes, chicken stock paste and 1/2 tsp sugar (double for 4p), stirring to combine.
Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add a splash of water if required to loosen the sauce.
Season to taste with salt and pepper.
Share the garlic rice between your bowls and spoon the chicken stew on top.
Top with a spoonful of creme fraiche to finish.
